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Pasta Bataka | Pasta Potato
"This is a variation of a popular Indian Dish known as Poha Bataka (potato) or vice versa. Poha is flattened rice used in various different recipes, and this being one of them. A warm dish that can be made for breakfast, brunch, or even a snack. It has both spice and a zesty tang that can be satisfying on many levels. In addition, chewy pasta adds a perfect touch! Instead of using the flattened rice, I use pasta. Brown Rice Pasta to be exact and the end result is mouth-watering."
Preparation Time10 min
Cooking Time10 min
- 16 oz package of pasta, cooked drained and rinsed
- 2 cups finely chopped potato
- 2 cups finely chopped onion
- 1 large lemon’s juice
- 2 tbsp garlic
- 2 tbsp ginger
- 15 count curry leaves
- 1 tbsp cumin (jeera) seeds
- 1 tsp asafoetida (hing)
- 1/4 cup peanuts or almonds, roughly chopped/crushed/grinded
- 1 tbsp sugar (optional)
- 2 tbsp sesame seeds (optional)
- 2 tbsp golden raisins (optional)
- 8 cashews, whole (optional)
- red chili powder (optional)
- chopped cilantro leaves and stems
Heat oil in a pan. Once heated add cumin seeds and allow them to roast. Once they pop and turn semi-brown add hing, then immediately add chopped potatoes and cook for about 2 minutes.
Add onions, curry leaves, chopped chilies, raisins, garlic, and ginger. Cook until the onions are translucent.
Add peanuts/almonds, cashews, raisins, sugar, lemon juice, and red chili powder (optional). Cover the pot with a lid and now cook on low for about 2 minutes.
Mix the contents and now add the cooked pasta and sesame seeds to the pot. Be sure to add a generous amount of oil.
Cover and cook for 2-3 minutes while stirring a few times to prevent sticking.
Top with cilantro, finely chopped onions, finely chopped green chilies, and lemon.
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